A smooth, dense porridge of wheat flour cooked into a firm mound and served with a well of honey, ghee, or savory broth. This ancient Yemeni staple is comfort food at its most elemental and satisfying.
Ingredients
2 cups whole wheat flour
3 cups water
1/2 tsp salt
4 tbsp ghee
4 tbsp honey
1 cup warm bone broth (optional)
1 tbsp black seed (nigella)
Instructions
1Bring water and salt to a rolling boil in a heavy-bottomed pot.
2Gradually add flour while stirring vigorously and continuously with a wooden spoon to prevent any lumps from forming.
3Reduce heat to low and continue stirring forcefully for 10-15 minutes until the mixture pulls away from the sides of the pot and forms a smooth, thick mass.
4Shape the aseed into a smooth dome on a large serving platter using a wet wooden spoon.
5Make a well in the center and fill it with melted ghee and drizzle honey generously over the top.
6Sprinkle with black seeds and serve hot. Diners pull pieces from the mound and dip into the ghee-honey pool.
Did You Know?
Aseed is so important in Yemeni culture that it is the first food a new mother is traditionally served after giving birth to restore her strength.